Sun Real Organic Farm Market
2555 Gale Rd Kelowna BC V1V 2K2 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display cooler with the Charcuterie is holding food at 10 degrees Celsius during time of inspection. In the meantime, food has been moved to the stand up cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.7 Are foods protected from contamination?
- Observation(s): Chicken observed to be stored in black garbage bag while thawing in 2 compartment sink. Single use containers observed to be used as scoops for dry foods. Operator has stated they will purchase scoops.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Flies observed in the kitchen area. Pest control required to follow-up with issue
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Fly traps are required in the kitchen due to the flies observed in the facility.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s):
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?